When I was a kid one of the desserts I remember my mom making most often during the winter was lemon meringue pie. Truthfully, I never really appreciated the flavor of lemon back then and most just picked at the baked meringue on top and left the glob of lemon on my plate. These days, I can’t help but wonder what the heck was wrong with me, Lemon pie is incredible!
The best part is that it’s one of easiest pies to make and really requires very minimal baking time. The recipe my mom always used came right on the box of JELL-O Lemon Pudding. All you really need is the lemon pudding filling, a pie crust and whip together some meringue.
One thing I love doing is dipping my fork through the fresh lemon just before getting a fork full of pie, it gives it a little zing of sour right as the sweet lemon pudding flavor melts in your mouth.
Was there a particular pie your mother made as a kid that you remember more than the others?
My mom made so many pies that it is hard to pick just one. I loved her pumpkin pie but also her non traditional pumpkin pies as well. That pie looks so picture perfect Cat. Yum!
Cherry, I love my moms cherry pie 🙂
That looks so good, I want some 🙂
Do you happen to have the actual recipe off of the lemon pudding box? My Mother thinks other things are added to the pudding. They don’t print it on the box anymore and I’m trying to find it.
You CAN add other things to the pie. I’ve looked up recipes that use lemon rind, yogurt and many other things. There are lemon chiffon pie recipes as well that use the pudding, but you can use JUST the pudding, like my mom used to as well. Pie shell, pudding and meringue, that’s all there is to it! 🙂 For other recipes, try searching “Jello lemon pie recipes”. 🙂 Happy baking!
Recipe on back of 2.9 oz Jello Pudding Box is:
Stir pudding mix,1/2 cup sugar, 1/4 cup water and 2 beaten egg yolks in medium saucepan. Stir in 2 cups water. BRING to FULL boil on medium heat, stirring constantly. Cool 5 min., stirring twice, Pour into cooled backed 9 inch pastry crust.
Meringue:
Heat oven to 350 degrees F. Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks form. Spread over lemon filling, sealing to edge of crust. Bake 10 to 15 min. or until meringue is lightly browned. Cool at room temperature 4 hours. Refrigerate.
Tip: I have found if egg whites are at room temperature they beat up and become more fluffy.
since you posted this in 2013 I quess you can still get real cook and serve lemon pudding? but where? I am having a hard time finding it now days. i began to think they quit making it. I usually shop at WINCO but they don’t have it and I
haven’t seen it at Walmart much either
Jello had discontinued the cook and serve lemon in order to keep up with the to-go cups and instant flavors. I found some available still on Amazon.
Jello no longer puts the recipe on the box. My mother used to make this as well. Can you share the recipe? I’ve been craving a Jello Lemon pie for so long!
They also changes the pudding formula because I used 4 different packages & the pie filling never got firm like it should for filling & it also tastes different. I am very disappointed!!! I have used this recipe & made this pie for 20 years and never failed.
2 years later I had the same effect but if you put the mix in the refrigerator for 30 minutes it will thicken up!
I’m just as sad as can be… I tried making it and used three different recipes and it came out just awful.
But after reading what everyone is saying about the actual pudding it self having changed I understand why the ? was terrible. I’ve had this pie for 50 years and I’m soooi sad.